Today’s recipe is dedicated to THE Soufflé girl, Clara Oswald from Doctor Who. Although her soufflés never quite turned out as expected, she will forever be known as Soufflé Girl. I was a little leery of her when she first popped up on the scene but she has since proven herself. For that, I name this week’s recipe after her, Clara’s Lemon and Lavender Soufflé. Here’s hoping she’ll figure out how to make them eventually.
Clara’s Lemon and Lavender Souffle
4 Eggs (separated)
1 Extra Egg White
1/2 c. Coconut Milk
1 Lemon (zested and juiced)
1/4 c. Sugar
1 tsp. Dried Lavender
A Pinch of Salt
Makes 8 Small ramekin soufflés
Preheat the oven to 375 degrees
In a food processor ground 1/4 cup of sugar and 1 teaspoon dried lavender.
Whisk together egg yolks, zest, flour, and sugar. On a low heat, bring the coconut milk to a boil. Remove from the heat and slowly add it to the yolk mixture. Remember to whisk constantly so that the eggs don’t cook.
Once the milk is incorporated into the egg mixture, add the lemon juice and pinch of salt. Place the mixture back into a small saucepan and heat on low. Continuously stir until it becomes thick. Remove it from heat and set aside. Allow it to cool before folding in the eggs whites.
Whip four egg whites until they form soft peaks. When the yolk mixture has completely cooled, fold in the eggs whites. Pour the soufflé mixture to the top of the ramekins. Glide your finger over the edge of each ramekins so that soufflés rise.
Bake for about ten minutes, or until the soufflés rise and start to brown. Remove from heat and dust with confectioners sugar. Serve immediately so that the soufflés don’t fall.
Lavender is one of the great bounties of summer. Blueberries, blackberries and rain aren’t that bad either, but lavender takes the cake, and tastes great in cake! Well in today’s case, it takes the shortbread. Let them eat shortbread! Who needs real bread? Not me. No more sandwiches! Just cookies. Now, that’s a philosophy I can get on board with! These dairy-free Lavender Shortbread cookies will make you forget you gave up dairy products and are having nightly cheese dreams…. Just me?
Dairy-Free Lavender Shortbread Cookies
1 1/2 c. All Purpose Flour
1/2 c. Sugar
1/2 c. Coconut Oil
1 tsp. Dried Lavender
1/8 tsp. Salt
2 tbl. Ice Water
1/2 tsp. Vanilla
Make sure the coconut oil is at room temperature and in solid form.
In a food processor grind a half cup of sugar and one teaspoon dried lavender. Once the lavender has been ground up and thoroughly mixed with the sugar, place it in a medium bowl. In the same bowl, add the room temperature coconut oil. Cream the oil and sugar together and add vanilla.
In a separate bowl, whisk together the flour and salt. Pour the coconut mixture into the flour and mix. Add two tablespoons of ice water and begin to form the dough.
Next, place the dough in parchment paper and roll into a tube. Refrigerate the dough for a half hour.
Preheat the oven to 350 degrees. After the half hour has passed, remove the dough from the fridge and slice into quarter-inch slices. Place the slices on a cookie sheet and put them in the top third of the oven. Bake for eighteen minutes. Once the cookies’ edges begin to turn brown remove it from the oven and allow them to cool at least five minutes on the sheet until you transfer them to a cooling rack.